Sarson Ka Saag

Sarson Ka Saag

Embrace winters that brings an array of green leafy vegetables like spinach, mustard greens (sarson), methi leaves (fenugreek leaves), and bathua leaves (chenopodium or chakkravarthi greens). These greens that are loaded with vitamins and minerals are readily available in local markets and grocery stores. Depending on where you live, bathua may be a difficult find but scroll down below to learn about bathua substitute in sarson ka saag.

As kids, I grew up eating this wonderful dish – Saro da saag teh makki di roti – a nutritional powerhouse and an ultimate winter comfort food. This hearty, delicious and one pot meal is richly flavored with winter greens and is always paired with makki ki roti (cornmeal bread).

RECIPE DETAIL – For sarson ka saag, I use a ratio of 2:1:1 – 2 is mustard greens (sarson leaves), 1 is spinach leaves and other 1 is bathua leaves. To balance the bitter taste of sarson, (mustard leaves) spinach and bathua leaves are added to this saag. If bathua is not available, use 1/2 cup of radish (mooli) and 1/2 cup of broccoli to get the flavor somewhat close to bathua. My mom always added methi leaves to this saag, but again it’s  optional. Combine all the greens and cook for 5-6 whistles (25-30 minutes in a pressure cooker without whistle).

Sarson ka saag recipe

To thicken the saag, cornmeal/makki ka atta is added. I prefer to cook makki ka atta in ghee, before adding it to the saag- this way it adds a nutty flavor and provides a rich flavor – time for its final tempering. Though onions and garlic where added to the saag, but I prefer a crunchy texture, so I choose to give it a final tempering. 

Enjoy the quintessential  winter meal, topped with butter and pair it with makki ki roti and gobi, gajar shalgum ka achar. Totally Irresistible!!

Sarson Ka Saag
Votes: 3
Rating: 5
You:
Rate this recipe!
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This hearty, delicious and one pot meal is richly flavored with mustard leaves, spinach and is always paired with makki ki roti. Totally Irresistible!!
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
45 MINUTES
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
45 MINUTES
Sarson Ka Saag
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
This hearty, delicious and one pot meal is richly flavored with mustard leaves, spinach and is always paired with makki ki roti. Totally Irresistible!!
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
45 MINUTES
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
45 MINUTES
INGREDIENTS
INGREDIENTS FOR BOILING GREENS
  • 500 grams Mustard Leaves (sarson) (2.5 cups chopped)
  • 250 grams Fresh Spinach leaves (palak) (1 cup chopped)
  • 1/2 cup Dried Methi leaves
  • 1/2 cup Chopped Radish (mooli)
  • 1/2 cup Broccoli Florets
  • 2-3 small Tomatoes, chopped (1 cup tomato puree)
  • 1.5 inch piece of Ginger
  • 2 small onion chopped (1 cup)
  • 2 big cloves of Garlic
  • 1 big Green chili, chopped
  • Salt to taste
  • 1/2 teaspoon Haldi (Turmeric powder)
TADKA/TEMPERING INGREDIENTS
  • 1 small onion chopped (optional)
  • A pinch of Hing/ Asafoetida
  • 2-3 pieces of Dried whole red chilies
  • 1 small Garlic, crushed
  • 1/2 teaspoon Jeera (cumin seeds)
  • 1/2 teaspoon Red chili powder
  • 1.5 teaspoon Coriander powder (sukha dhaniya)
  • 1.5 teaspoon Garam Masala Powder
  • 3 tablespoon Makki ka atta (Cornmeal)
  • 3 - 4 tablespoon Ghee/butter
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
BOILING GREENS
  1. Assemble the ingredients - Sarson..
  2. Spinach leaves..
  3. Other ingredients.
  4. Clean and wash leafy greens.
  5. Add them to the pressure cooker.
  6. Add dried methi leaves. Feel free to use fresh methi leaves instead.
  7. Add radish, onions, ginger and garlic.
  8. Add chopped tomatoes and green chili. Add salt and haldi.
  9. Close the lid and cook for 5-6 whistles.
  10. Saag all cooked and mushy.
  11. Use a hand blender and..
  12. Puree the saag. Set it aside.
  13. Measure makki ka atta.
  14. Heat ghee in a pan. add makki ka atta.
  15. Cook until its light brown in color.
  16. Add it to the saag.
  17. Mix until well blended. Let the saag simmer on a medium low flame.
MAKING TADKA/TEMPERING
  1. Assemble ingredients for tadka.
  2. Heat ghee in a pan and add ingredients one by one.
  3. Cook until onions are translucent.
  4. Add the tadka to the saag. Mix and feel free to add more butter or some cream.
  5. Warm and flavorful sarson ka saag is ready. Enjoy it with makki ki roti and some gajar shalgum ka achar.
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4 Responses

  1. Anupriya says:

    I agree with Lucy, so interestingly written recipes. And alternate for Bathua is simply out of the world. I was so much missing the authentic taste of saag till I found your recipe.. Awesome. I regularly follow your posts and keep suggesting to others also . So well written and explained makes the cooking lot more interesting . I always look forward to your new posts.. Thanks from the bottom of the heart for such wonderful recipes.

    • RK says:

      That’s so sweet of Anupriya. 🙂 Thanks for your wonderful feedback. So glad to hear that you are enjoying my blog and recipe collection!!

  2. Lucy says:

    I’m impressed, I must say. Definitely rarely do I encounter a website that’s both educative and entertaining, and with so many pictures. Not an Indian but love Indian food and your pictures have made Indian cooking look so easy (except for spices). Where can I buy these spices from any online recommendations? Would love to try this one for sure.

    • RK says:

      Welcome to the blog Lucy!! Thanks for your kind words. 🙂 You can buy Indian groceries and spices in your local Indian grocery store. If you Google,”Buy Indian groceries in (name of your city)” it should pull up some local names. Hope that answers your query!!

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